Results 21 to 30 of about 1,445,097 (343)
Journal of Dairy Science, 1991 Bovine milk contains about 3.5 to 5% total lipid, existing as emulsified globules 2 to 4 microns in diameter and coated with a membrane derived from the secreting cell. In homogenized milk, the coat is mostly casein. About 98% or more of the lipid is triacylglycerol, which is found in the globule.
Robert G. Jensen +2 more
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Compositional Dynamics of the Milk Fat Globule and Its Role in Infant Development
Frontiers in Pediatrics, 2018 Human milk is uniquely optimized for the needs of the developing infant. Its composition is complex and dynamic, driven primarily by maternal genetics, and to a lesser extent by diet and environment.
Hanna Lee +8 more
semanticscholar +1 more source
Role of Fatty Acids in Milk Fat and the Influence of Selected Factors on Their Variability—A Review
Molecules, 2018 Fatty acids (FAs) of milk fat are considered to be important nutritional components of the diets of a significant portion of the human population and substantially affect human health.
O. Hanuš +4 more
semanticscholar +1 more source
Impact of milk fat source and level on the productive performance of suckling goat kids [PDF]
Pesquisa Agropecuária BrasileiraThe objective of this work was to evaluate the food intake, nutrient digestibility, and weight gain of female suckling goat kids fed with goat and cow milk with different levels of fat. Thirty-two crossbred goats in the suckling phase were distributed in
Antônio Paulo de Oliveira Neto +2 more
doaj +1 more source
Measurement of Milk Fat in Low-Fat Chocolate Milk
Journal of Dairy Science, 1981 Abstract Deviations in measurement of milk fat allow that the Mojonnier procedure is the only reliable method for low fat chocolate milk. Other methods invariably give high results that could present legal complications. Calculations show the amount of additional milk fat needed in raw milk before addition of a cocoa mixture and sugar to hold the ...
P. Alioto, G.R. Myrdal, R.L. Bradley
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Seasonal and Milking-to-Milking Variations in Cow Milk Fat, Protein and Somatic Cell Counts
Notulae Scientia Biologicae, 2011 The first objective of this study was to examine milking-to-milking variations in milk fat, protein and SCC (somatic cell count). The second objective of this study was to examine variations of milk components (fat, protein and SCC) over a period of six ...
Elena Raluca PAVEL, Constantin GAVAN
doaj +3 more sources
Journal of Dairy Science, 2019 Acetate is a major source of energy and substrate for milk fat synthesis in the dairy cow. We recently reported a linear increase in milk fat yield and greater than a 30% net apparent transfer of acetate to milk fat with ruminal infusion of neutralized ...
N. Urrutia +3 more
semanticscholar +1 more source
Revue d’Elevage et de Médecine Vétérinaire des Pays Tropicaux, 2002 Heritabilities, repeatabilities and genetic and phenotypic correlations among milk yield, fat yield and fat percentage were estimated using an animal model and 20,140 records of 11,618 Holstein-Friesian cows enrolled in the Moroccan official milk ...
I. Boujenane
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EDIS, 2019 In the Southeast, milk is priced based on fat and skim milk value, with additional bonuses for somatic cell and bacterial counts. In recent years, butterfat has become more valuable. This 7-page document discusses some of the history behind the changes in milk fat consumption, management factors that influence milk fat content and yield by dairy cattle,
Albert De Vries, José Eduardo P. Santos
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Journal of Applied Animal Research, 2021 The present study analyses the effect of storage time and varying fat levels in fermented laban milk samples obtained from different sources through physicochemical, sensory and microbiological attributes. The milk samples were divided into three groups (
Muhammad Junaid +7 more
doaj +1 more source